麻豆社

麻豆社 Food Techniques Clips

1. Browning meat

   Duration: 01:06

2. Trimming pastry

   Duration: 01:14

3. Scaling, gutting and cleaning a round fish

   Duration: 01:41

4. Cleaning and preparing squid

   Duration: 02:57

5. Thickening a roux to make b茅chamel sauce

   Duration: 01:57

6. Learning to chop: the 'julienne' technique

   Duration: 01:54

7. Learning to chop: dicing an onion

   Duration: 01:47

8. Learning to chop: slicing an onion

   Duration: 01:43

9. Learning to chop: the 'chiffonade' or shredding technique

   Duration: 01:36

10. Learning to chop: finely chopping celery

    Duration: 01:24

11. Cleaning and de-bearding mussels

    Duration: 01:18

12. Peeling prawns

    Duration: 00:47

13. Choosing cooked lobster

    Duration: 00:36

14. Skimming stock

    Duration: 00:34

15. Butterflying prawns

    Duration: 00:29

16. Preparing artichoke hearts

    Duration: 05:28

17. Removing the meat from cooked lobster

    Duration: 03:34

18. Spatchcocking chicken and poultry

    Duration: 03:39

19. Making pasta dough by hand

    Duration: 03:36

20. Rolling pasta using a pasta machine

    Duration: 03:22

21. Zesting citrus fruit

    Duration: 01:02

22. Whisking egg whites

    Duration: 00:59

23. Carving pork

    Duration: 01:25

24. Separating eggs

    Duration: 00:58